Pumpkin Croissant Pudding with Tipsy Caramel Sauce
Ingredients Makes 6 servings
|1||can (14 oz/398 mL) pumpkin purée (not pie filling)||1|
|1 cup||packed brown sugar||250 mL|
|11⁄2 tsp||pumpkin pie spice||7 mL|
|11⁄2 tsp||ground cinnamon||7 mL|
|2 cups||table (18%) cream||500 mL|
|11⁄2 tsp||vanilla extract||7 mL|
|1||bag (12 oz/375 g) mini croissants (about 24), torn into pieces||1|
|1⁄2 cup||golden raisins||125 mL|
|Whipped cream (optional)|
|TIPSY CARAMEL SAUCE|
|11⁄4 cups||packed brown sugar||300 mL|
|1⁄2 cup||unsalted butter||125 mL|
|1⁄2 cup||heavy or whipping (35%) cream||125 mL|
|1⁄4 cup||amber or light rum||60 mL|
- In a large bowl, whisk together eggs, pumpkin purée, brown sugar, pumpkin pie spice, cinnamon, cream and vanilla. Fold in croissant pieces and raisins. Spoon into prepared slow cooker stoneware. Sprinkle with pecans.
- Cover and cook on Low for 3 to 31⁄2 hours or on High for 11⁄2 to 2 hours, until custard is set and a tester inserted in the center comes out clean.
- Sauce: Meanwhile, in a heavy saucepan, whisk brown sugar and butter over medium heat until butter is melted. Whisk in cream and cook, stirring, for about 3 minutes or until sugar is dissolved and sauce is smooth. Remove from heat and stir in rum.
- Spoon pudding into a serving dish and drizzle with sauce. Garnish with whipped cream (if using).